Kansas City mixologist Ryan Maybee shared the recipe for two cocktails perfect for an evening barbeque.
2oz Applewood-Smoked Four Roses Bourbon
1 barspoon Grade B Maple
1 barspoon Cynar
3-4 dashes Peychaud’s Bitters
Combine in mixing glass with ice and stir til well chilled. Strain over one large cube in rocks glass, and garnish with an orange twist.
1 ½ oz Casa Noble Reposado
1 oz Grapefruit-Jalapeno Shrub
½ oz lime
1 barspoon agave nectar
Pinch of salt
Combine all ingredients in mixing tin with ice and shake vigorously for 15 seconds. Strain over fresh ice in Collins glass and top with Perrier.
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